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Porcupine Meatballs Recipe

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3.9 from 47 reviews

Porcupine Meatballs are a comforting, classic dish featuring tender meatballs studded with jasmine rice, simmered in a flavorful tomato sauce with bell peppers and herbs. This hearty recipe combines ground beef, fresh vegetables, and aromatic seasonings to create a warm, satisfying meal perfect for family dinners.

Ingredients

Meatball Mixture

  • 1 1/2 lbs. 85% lean ground beef
  • 3/4 cup dry jasmine rice
  • 3/4 cup finely chopped yellow onion
  • 3/4 cup finely chopped green bell pepper
  • 1 large garlic clove, minced (1.5 tsp)
  • 3 Tbsp finely chopped parsley
  • 1 tsp Italian seasoning
  • 1 large egg
  • 1 tsp salt
  • 1/2 tsp black pepper

For Cooking

  • 1 1/2 Tbsp olive oil
  • 2 (15 oz) cans tomato sauce
  • 1 1/4 cups low-sodium chicken broth (plus more to thin as desired)
  • 2 tsp Worcestershire sauce
  • 3/4 cup finely chopped red bell pepper
  • 1 Tbsp finely chopped fresh parsley
  • Shredded mozzarella cheese, for serving (optional)

Instructions

  1. Prepare the Meatball Mixture: In a large mixing bowl, combine the ground beef, dry jasmine rice, finely chopped yellow onion, green bell pepper, minced garlic, 3 tablespoons of parsley, Italian seasoning, egg, salt, and pepper. Mix thoroughly with your hands until all ingredients are evenly incorporated.
  2. Shape the Meatballs: Scoop approximately 2 slightly heaping tablespoons (about 43 grams) of the mixture at a time. Compress and roll into balls roughly 1 1/2 inches in diameter. Place the shaped meatballs on a baking sheet or plate for easy handling.
  3. Sear Half the Meatballs: Heat the olive oil in a large pot over medium-high heat. Add half of the meatballs, spacing them evenly apart. Let them sear undisturbed until the bottoms are golden brown, about 1 to 2 minutes. Carefully turn them over and brown the opposite side for another 1 to 2 minutes. Handle gently as they can be delicate.
  4. Sear Remaining Meatballs: Transfer the browned meatballs back to the baking sheet and add the remaining meatballs to the pot. Brown each side of these meatballs as well, following the same process as before.
  5. Simmer Meatballs in Sauce: Return all browned meatballs from the baking sheet to the pot. Immediately pour in the tomato sauce, chicken broth, Worcestershire sauce, and add the finely chopped red bell pepper. Bring the mixture to a gentle simmer over medium heat.
  6. Cook Until Tender: Cover the pot and reduce the heat to low. Let the meatballs simmer gently for 25 to 30 minutes until cooked through and tender. Stir gently once halfway through the cooking time to keep the meatballs evenly coated.
  7. Adjust and Serve: If the sauce is too thick, thin it with additional chicken broth as desired. Serve the porcupine meatballs warm, garnished with the remaining 1 tablespoon of chopped parsley. Optionally, sprinkle with shredded mozzarella cheese before serving.

Notes

  • The meatballs can be delicate, so handle them carefully when turning and transferring.
  • Adjust the consistency of the sauce by adding more chicken broth if needed.
  • Use low-sodium chicken broth to control the saltiness of the dish.
  • Shredded mozzarella cheese is optional and not included in the nutrition estimates.
  • Jasmine rice adds a subtle fragrance and cooks perfectly inside the meatballs during simmering.

Find it online: https://justsosavory.com/porcupine-meatballs-recipe/